Saturday Classes at a Glance:
To see specific programs, dates and availability, or to book your class, please go to our Class Calendar>> page.
All our classes are five-hours long and completely hands-on.
Participants work in teams of two (we try to match solo cooks with a partner) and cook the entire menu.
You will do the prepping, the cooking but NOT the clean up!
Classes are planned so that the cooking and eating are interspersed throughout the session.
Each course is matched with a complementary Strewn wine and you will learn principles of food & wine pairing.
Price includes instruction, food, wine, recipes and a logo'd apron for each participant.
Number of Participants:
Classes are normally capped at 16 people – there are two teams at each of four large butcher block work tables.
We can accommodate one extra team if necessary by bringing in a mobile work station.
Menus are always seasonal and incorporate local products wherever possible.
Each meal includes a salad course, a main course (protein plus accompanying dishes) and dessert.
Participants eat together in our private dining room in the winery, adjacent to the hands-on kitchen.
We do not post our menu in advance as we try to accommodate participants' dietary or food issues they identify when booking.
Saturday classes are scheduled from mid-January until the end of November.
There is a monthly theme and in every class participants cook and eat a three-course menu that is matched with Strewn VQA wine.
Saturday daytime classes begin at 10 am and end about 3 pm.
The monthly Saturday evening class (the 4th Saturday of the month) begins at 4 pm and finishes about 9 pm.
Each class is stand alone and is booked separately. Cost for a one-day class in 2019 is $395 for two people (Cooking Partners); $225 for one person (a Solo Cook).
Prices are in Canadian dollars and 13% HST (tax) is applicable.
All bookings are considered firm and payment is processed at time of booking.
If you are unable to attend class, you may send a substitute. No refund is given for cancellations.